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Red Rice Khichdi

Red Rice Khichdi

Red Rice Khichdi is a nutritious and delicious dish made using red rice, which is rich in antioxidants and fiber. It’s a wholesome one-pot meal that’s comforting and easy to prepare.

simple recipe to make Red Rice Khichdi:


  • Red Rice: 1 cup
  • Moong Dal (split yellow gram): 1/2 cup
  • Ghee (clarified butter): 2 tablespoons
  • Cumin Seeds: 1 teaspoon
  • Mustard Seeds: 1/2 teaspoon
  • Asafoetida (Hing): A pinch
  • Green Chilies: 2, slit
  • Ginger: 1-inch piece, finely chopped
  • Turmeric Powder: 1/2 teaspoon
  • Mixed Vegetables (carrots, peas, beans, potatoes): 1 cup, chopped
  • Salt: To taste
  • Water: 4 cups
  • Fresh Coriander: For garnish
  • Lemon Juice: To taste


  1. Rinse and Soak: Rinse the red rice and moong dal thoroughly. Soak them separately for at least 30 minutes.
  2. Prepare the Vegetables: While the rice and dal are soaking, chop the mixed vegetables and set aside.
  3. Tempering: Heat ghee in a pressure cooker or a heavy-bottomed pot. Add cumin seeds and mustard seeds. When they start to splutter, add asafoetida, slit green chilies, and chopped ginger. Sauté for a few minutes until fragrant.
  4. Add Vegetables: Add the chopped mixed vegetables to the tempering and sauté for 3-4 minutes.
  5. Spices and Rice: Drain the soaked red rice and moong dal. Add them to the pot along with turmeric powder. Mix well.
  6. Cooking: Add 4 cups of water and salt to taste. Mix everything well. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, cover and cook on low heat until the rice and dal are cooked through and the vegetables are tender (this may take 30-40 minutes). Stir occasionally and add more water if needed to reach the desired consistency.
  7. Final Touch: Once cooked, open the lid and check the consistency. Red rice khichdi is typically semi-thick, but you can adjust the consistency by adding a little water if it’s too thick. Stir in lemon juice to taste.
  8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with a dollop of ghee on top, accompanied by yogurt, pickle, or a simple salad.


  • Variations: You can add other vegetables like spinach, pumpkin, or zucchini as per your preference.
  • Spices: For added flavor, you can include spices like bay leaves, cinnamon, and cloves in the tempering.
  • Vegan Option: Use oil instead of ghee for a vegan version of the khichdi.

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